Keto Dark Chocolate Muffins

These low carb and keto dark chocolate muffins are moist and sure to satisfy chocolate cravings and any sweet tooth.

My husband is determined to be healthier by eating healthier. To him, eating healthier means eating low carb. He loves meat, protein, eggs, cheese, brussel sprouts and most things low carb. But, he also has an insatiable sweet tooth.

So, I’ve been on a little journey and experimenting with various low carb and keto dessert recipes trying to come up with a few things that I can easily make and keep on hand. These Keto Dark Chocolate Muffins satisfy his sweet tooth and I’m sure they’d satisfy yours, too. Especially, if your sweet tooth involves chocolate.

My dog ate my dark chocolate muffins!

You hear about this stuff and claims that “my dog ate my….” fill in the blank. But, in the case of my Keto Dark Chocolate Muffins, she totally ate them ALL!

Zoey and Remo are our German Shepherd Dogs. We love them. They’re like children to us. Remo is the larger dog and Zoey is our smaller female dog. Like most dogs, they love to run and play and enjoy our daily visits to the park.

So, last week I baked a batch of these Keto Dark Chocolate Muffins and I placed them on a platter on the counter to cool while I took my husband to a doctor’s appointment. We came home from the appointment a couple of hours later and when I walked into the kitchen, I couldn’t help but notice an empty platter.

I asked my husband, “Did you do something with the muffins?” He said, “No….” Followed by, “When are you gonna learn not to leave food on the counter?!” But, they were muffins. Chocolate muffins. And she had never ever eaten any of my baked goods before.

I don’t know what got into her or what attracted her to these muffins, but she ate every last one – paper and all! I guess they were good!

Equipment Used in this Recipe

To make things easier, there are a few kitchen tools and equipment you should have on hand before attempting to make this recipe. I’ve provided links to the actual products I use, whenever possible.

Disclosure:This blog post contains affiliate links for products or services I think you’ll like. This means if you make a purchase from one of these links, The Birch Cottage will make a small commission at no additional cost to you. All opinions expressed are 100% my own.

How to make Keto Dark Chocolate Muffins

These muffins are really easy to make. You can even make them in a blender if yours has a powerful motor. You can probably make them in a stand mixer, too. This recipe only makes 9 muffins. Although I haven’t tried to double the recipe, I would imagine it can be easily doubled. Just remember that the batter is thick.

Step 1 – Preheat Oven & Prepare Muffin Pan

Step 2 – Mix the Liquids

In a large mixing bowl, combine the eggs, water and vanilla. Using a hand mixer, mix until combined.

Step 3 – Add Dry Ingredients

Add the almond flour, coconut flour, cocoa powder, sweetener, baking powder and salt. Continue to mix on medium-high until well combined, stopping to scrape down the sides, if necessary. Your batter will be thick.

Step 4 – Add Oil

This recipe calls for avocado oil. You can substitute any liquid oil. If you use melted coconut oil, your batter will be extra thick. So, just keep that in mind.

Add the avocado oil and mix until combined.

Step 5 – Fill the Muffin Cups

This recipe will make 9 muffins. Divide the batter evenly amongst the 9 lined muffin cups.

Step 6 – Bake

Place muffin pan in the oven and bake for 22-25 minutes or until the muffins are firm to the touch. Remove from the oven and place the pan on a cooling rack. Allow muffins to cool in the pan and on the rack. Placing the pan on the rack will allow the muffins to cool faster.

Keto Dark Chocolate Muffins

These low carb and keto dark chocolate muffins are moist and sure to satisfy chocolate cravings and any sweet tooth.

Prep Time10mins

Cook Time25mins

Total Time35mins

Course: Dessert

Cuisine: Ameican

Keyword: chocolate, keto, Muffins

Servings: 9muffins

Ingredients

3large eggs

½cupwater

1teaspoonvanilla extract

1cupalmond flour

¼cupcoconut flour

¼cupcocoa powder

¼cuperythritol sweetener(I like Swerve)

2teaspoonsbaking powder

¼teaspoonsalt

¼cupavocado oil

Instructions

Preheat oven to 325⁰F and line 9 muffin cups with paper liners.

In a large mixing bowl, combine the eggs, water and vanilla. Using a hand mixer, mix until combined.

Add the almond flour, coconut flour, cocoa powder, sweetener, baking powder and salt. Continue to mix on medium high until well combined, stopping to scrape down the sides. The batter will be rather thick.

Comments

Sign-Up for The Birch Cottage Newsletter!

Hello and welcome to my creative place! I'm Pam and the Birch Cottage is my little corner of the world where I share my passion for family, all things DIY, recipes and those ordinary everyday life events that make life extraordinary. Thank you for visiting!